Joanne Weir's Cooking Confidence

This series features Joanne teaching one-on-one with the home viewer, then rolls into Joanne working side-by-side with a real-life student for a hands-on cooking lesson in her home kitchen/studio as the classroom. Both the student and viewer learn how to prepare a wide variety of Joanne's recipes, using the freshest and most seasonal ingredients. Rather than simply listing ingredients, method, cooking time and serving size, these recipes feature additional instructions to inspire and instill confidence in the kitchen.

Joanne Weir's Cooking Confidence Previous Broadcasts

Simply Delicious (Episode #213H)

KQED Life: Tue, Apr 23, 2013 -- 6:00 PM

Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin.

Summer In Italy (Episode #212H)

KQED Life: Mon, Apr 22, 2013 -- 6:00 PM

Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto. Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg). Student: Sasha Bernstein.

You Say Harissa (Episode #211H)

KQED Life: Fri, Apr 19, 2013 -- 6:00 PM

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables. Student: Michelle Soto.

Bistro Style (Episode #210H)

KQED Life: Thu, Apr 18, 2013 -- 6:00 PM

Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. Recipes: Butter Lettuce with Green Goddess Dressing, Mushroom and Blue Cheese Galette. Student: Aggie Gettys.

Argentina Remembered (Episode #209H)

KQED Life: Wed, Apr 17, 2013 -- 6:00 PM

Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. And potatoes get the double treatment of roasting and grilling becoming twice as flavorful. Recipes: Gazpacho Salad, Grilled Skirt Steak with Chimichurri, Roasted and Grilled Potatoes. Student: Leigh Balkon.

Spanish Fiesta (Episode #208H)

KQED Life: Tue, Apr 16, 2013 -- 6:00 PM

Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella. Recipes: Sweet Pea Gazpacho, Shellfish Paella. Student: Ron Martin.

Making Waves Or Marrakech Express (Episode #207H)

KQED Life: Mon, Apr 15, 2013 -- 6:00 PM

Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. Recipes: Romaine Waves with Honey and Cardamom and Moroccan Spiced Almonds, Moroccan Merguez Lamb Burgers, Yogurt, Cucumber and Ginger Sauce. Student: Leah Ballantyne.

Fast Forward to Dinner (Episode #118H)

KQED Plus: Sun, Apr 14, 2013 -- 12:30 PM

With her student Bonnie, Joanne makes us quicker versions of the comfort foods she grew up with in New England, oven-roasted sausages, and a sauerkraut that is so fast she couldn't resist calling it lazy-girl sauerkraut. Recipes: Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut. Student: Bonnie Lin, Conference Interpreter.

Making Waves Or Marrakech Express (Episode #207H)

KQED 9: Sat, Apr 13, 2013 -- 12:00 PM

Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. Recipes: Romaine Waves with Honey and Cardamom and Moroccan Spiced Almonds, Moroccan Merguez Lamb Burgers, Yogurt, Cucumber and Ginger Sauce. Student: Leah Ballantyne.

Crowd Pleasers (Episode #206H)

KQED Life: Fri, Apr 12, 2013 -- 6:00 PM

Joanne creates a meal fit for guests, starting with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce, and they toast the meal with a grown up Big Girl Lime Milk Shake. Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake. Student: Jack Cohen.

Spiced Up (Episode #205H)

KQED Life: Thu, Apr 11, 2013 -- 6:00 PM

First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds. Recipes: Plum and Ginger Chutney with Italian Cheeses, Roasted Chicken Thighs with Indian Rub, Pan-Roasted Potatoes with Black and Yellow Mustard Seeds. Student: Joan Boada.

Dinner Time Sizzle (Episode #204H)

KQED Life: Wed, Apr 10, 2013 -- 6:00 PM

Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas. Student: Sarina Crivello.

Middle-East Feast Or Spice It Up (Episode #203H)

KQED Life: Tue, Apr 9, 2013 -- 6:00 PM

Joanne shows us how preserved lemons add vibrancy and a bright taste to hummus. Then, Jerry is back and ready to spice it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous. Recipes: Spiced Humus with Preserved Lemons, Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, Pearl Couscous (and variations). Student: Jerry Feldman.

Harvest Time (Episode #202H)

KQED Life: Mon, Apr 8, 2013 -- 6:00 PM

Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making a luscious butternut squash soup. And then for a twist with her student Sasha she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic. Recipes: Roasted Butternut Squash and Carrot Soup with Coriander Oil, Semolina Gnocchi with Brown Butter and Fried Sage (Parm-Reg), Kale with Garlic and White Balsamic. Student: Sasha Bernstein.

Go Nuts! (Episode #117H)

KQED Plus: Sun, Apr 7, 2013 -- 12:30 PM

Joanne goes "nuts" and makes for us her five-spice, ginger, and cayenne packed Asian Toasted Nuts. Then she encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps, and cardamom-scented rice with toasted almonds. Recipes: Asian Toasted Nuts, Stir-Fried Chicken and Mushroom Lettuce Wraps, and Cardamom-Scented Rice with Toasted Almonds. Student: Geoff Rubendall, Civil Engineer.

Crowd Pleasers (Episode #206H)

KQED 9: Sat, Apr 6, 2013 -- 12:00 PM

Joanne creates a meal fit for guests, starting with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce, and they toast the meal with a grown up Big Girl Lime Milk Shake. Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake. Student: Jack Cohen.

Simply Delicious (Episode #213H)

KQED Life: Fri, Apr 5, 2013 -- 6:00 PM

Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin.

Italian Flavor Or Slow Food, Italian Style (Episode #201H)

KQED Life: Thu, Apr 4, 2013 -- 6:00 PM

Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta. Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano. Student: Cheryl Kovelchik.

Summer's Bounty (Episode #126H)

KQED Life: Wed, Apr 3, 2013 -- 6:00 PM

Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt. Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sauteed Fennel and Mussels, and Blueberry Frozen Yogurt. Student: Leah Ballantyne, Teacher.

Food Memories (Episode #125H)

KQED Life: Tue, Apr 2, 2013 -- 6:00 PM

Joanne remembers her trips to Italy and with her student Di shows us a classic pizza strata and a dessert inspired by limoncello. Recipes: Green Salad with Garlic croutons and Balsamic Red Wine Dressing, Pizza Strata, and Lemon Sorbet and Vanilla Ice Cream with Limoncello. Student: Di Harris, Retired Nanny.

Market to Table (Episode #124H)

KQED Life: Mon, Apr 1, 2013 -- 6:00 PM

Joanne's day begins at the farmer's market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon creme fraiche. Recipes: Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons and Lemon Creme Fraiche. Student: Kyle Khasigian, Financial Associate.

TV Technical Issues

TV Technical Issues

UPDATE: Comcast was able to resolve their technical glitch apx 10:45pm * * * * * We are aware that at least during the early
part of the evening of Monday 7/20, the audio is out of sync on Comcast/Xfinity channel 10, their basic cable service. This
problem still exists as of 8:10pm. We have […]

(DT9.1, 9.2 and 9.3) There will be 3 very brief outages (apx. 10 seconds each) of KQED’s Over The Air (OTA) DT9 signal
Thurs 6/15, between 10am and 3pm. This is to accommodate preventative maintenance and inspections at Sutro Tower. Most TVs
will recover easily each time the signal is restored, but a few viewers […]

(DT25-1 through 25-3) Another station on Fremont Tower needs to perform more maintenance work overnight, requiring other TV
stations to shut down their signals for the safety of the workers. KQET’s signal will turn off late Thurs/early Friday
between midnight and 12:30am, and should return by 6am Friday morning. Many receivers will be able to […]